Raspberry Cake German Recipes

RASPBERRY CAKE ( GERMAN )

Steps:

• NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
• Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
• Preheat oven to 350°F (180 C).
• Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
• In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
• Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
• With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
• Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
• Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
• For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
• For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
• Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
• Serve immediately, cut into 12 wedges.
• NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
• Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

CHOCOLATE RASPBERRY BAVARIAN CAKE

Steps:

• Finishing:
• You will need 1 10-inch springform pan.
• For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
• For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
• To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
• Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
• To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep

RASPBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

OMA'S GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
• Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
• In a separate bowl, beat egg whites. Fold egg whites into batter.
• Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
• Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

FROZEN RASPBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Mix brown sugar, flour, and butter together in a bowl to make a crumbly topping. Set aside.
• Combine flour, white sugar, baking powder, baking soda, and salt in a large bowl.
• Beat buttermilk, melted butter, egg, and vanilla extract together in another bowl. Stir into dry ingredients. Spread batter into the prepared pan. Sprinkle with raspberries, then with crumbly topping.
• Bake in the preheated oven until well browned and a toothpick inserted into the center comes out clean, 35 to 40 minutes.